What is the difference between a pancake and a crêpe?
Crêpes are made from a thin batter and are light, whereas pancakes are thicker and fluffier. The size of a pancake is usually around half that of a crêpe.
What is the difference between an American pancake and an English pancake?
American pancakes having a raising agent like baking powder, and often use buttermilk instead of milk. Buttermilk can be made easily by squeezing some lemon into milk 10 minutes before you need to use it, and leaving it to curdle.
American pancakes
150g self-raising flour
a teaspoon of baking powder
125ml milk
one egg - I like to separate and whisk the white to give more lift.
olive oil or a few tablespoons of melted butter
a few teaspoons of demerera sugar depending on whether you're making sweet or savoury pancakes
Sift the dry ingredients together, and then whisk in with the rest of the ingredients.
On a medium heat, melt a blob of salted butter in a pan.
Pour in the liquid and don't touch until the pancake has solidified and begins to bubble. As American pancakes are small, you can make several in the pan at the same time. I tend to make mine between 7 and 14 cm diameter.
Flip the pancake and leave until golden.
Stack high and serve.
Notes/variations
Add blueberries or raspberries into the pancake mixture.
Serve the traditional way with crispy streaky bacon and maple syrup or golden syrup.
Fill with cheese, ham and spinach and pine nuts, and roll to make a roulade.
Top with an egg or melted gruyere.
Crêpes
200ml milk - I find that full-fat holds a better texture
125g plain flour, sifted
2 eggs - and a bit of eggshell if you're like me!
salted butter
Blend all the ingredients together; this is best done adding the flour a little at a time.
Heat a crêpe pan (basically a normal pan with a thick base and low sides) until it starts steaming.
Turn the pan down to medium heat, and melt butter in the pan, swirling it around.
Pour in some of the mixture and leave until the edges curl and you can see steam. As long as you tilt the pan whilst pouring the mixture in, you will have a thin and evenly spread crêpe.
Flip the crêpe and leave until it turns golden.
As soon as it is ready, take off the heat, put in the filling and roll.
Notes/variations
I used salted butter as brings out the flavour of the crêpe.
Putting sugar in the butter before putting the crêpe mixture in it will give the crêpe a caramelised taste.
When all the crêpes have been made, you could roll them up, put them in a lined baking tray, cover with custard and bake until the custard sets- a bit like a bread and butter pudding.
Alternatively, you could make Crêpes Suzette.
Crêpes are made from a thin batter and are light, whereas pancakes are thicker and fluffier. The size of a pancake is usually around half that of a crêpe.
What is the difference between an American pancake and an English pancake?
American pancakes having a raising agent like baking powder, and often use buttermilk instead of milk. Buttermilk can be made easily by squeezing some lemon into milk 10 minutes before you need to use it, and leaving it to curdle.
American pancakes
150g self-raising flour
a teaspoon of baking powder
125ml milk
one egg - I like to separate and whisk the white to give more lift.
olive oil or a few tablespoons of melted butter
a few teaspoons of demerera sugar depending on whether you're making sweet or savoury pancakes
Sift the dry ingredients together, and then whisk in with the rest of the ingredients.
On a medium heat, melt a blob of salted butter in a pan.
Pour in the liquid and don't touch until the pancake has solidified and begins to bubble. As American pancakes are small, you can make several in the pan at the same time. I tend to make mine between 7 and 14 cm diameter.
Flip the pancake and leave until golden.
Stack high and serve.
Notes/variations
Add blueberries or raspberries into the pancake mixture.
Serve the traditional way with crispy streaky bacon and maple syrup or golden syrup.
Fill with cheese, ham and spinach and pine nuts, and roll to make a roulade.
Top with an egg or melted gruyere.
Crêpes
200ml milk - I find that full-fat holds a better texture
125g plain flour, sifted
2 eggs - and a bit of eggshell if you're like me!
salted butter
Blend all the ingredients together; this is best done adding the flour a little at a time.
Heat a crêpe pan (basically a normal pan with a thick base and low sides) until it starts steaming.
Turn the pan down to medium heat, and melt butter in the pan, swirling it around.
Pour in some of the mixture and leave until the edges curl and you can see steam. As long as you tilt the pan whilst pouring the mixture in, you will have a thin and evenly spread crêpe.
Flip the crêpe and leave until it turns golden.
As soon as it is ready, take off the heat, put in the filling and roll.
Notes/variations
I used salted butter as brings out the flavour of the crêpe.
Putting sugar in the butter before putting the crêpe mixture in it will give the crêpe a caramelised taste.
When all the crêpes have been made, you could roll them up, put them in a lined baking tray, cover with custard and bake until the custard sets- a bit like a bread and butter pudding.
Alternatively, you could make Crêpes Suzette.
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